Pumpkin Oat Chocolate Chip Cookies

Happy Monday! I hope you had a great weekend. Did you do anything fun? Robert and I had a few adventures, but my favorite was a three-hour long intro to pottery class we took Saturday night. Um, did you know that using a potter’s wheel (is that even what it’s called?) is super hard? It took us a while to get the hang of it and learn how to keep the clay from flying off. It was so fun to get our hands dirty and pick up a new skill. We’re still total beginners, but Robert was quite good at it! We’re lucky that the place we went to is within walking distance to our house so we could definitely go again.

Okay….cookie time!!! What better way to start off the week, right? Now, if I’m posting a pumpkin recipe on here then you know it has to be great. There are approximately 10 billion pumpkin recipes floating around out there (not to mention the 10 billion pumpkin products currently available at Trader Joe’s) that I wouldn’t bother adding another one unless it was really, truly superb. And these are!

Like most pumpkin-based goods they’re a cakier confection and I love them for it. I’m a huge fan of oatmeal chocolate chip cookies and these are a seasonal version of my favorite recipe.

I especially love sticking these in the freezer once they’ve cooled and snacking on them straight from there. The cookies become extra chewy and the chocolate chips have just the right amount of bite. You just can’t beat it. I highly recommend keeping a batch of these on hand to satisfy your pumpkin cravings for as long as they last. If that’s until springtime I certainly won’t judge you for it!

Pumpkin Oat Chocolate Chip Cookies

Ingredients

1 cup unsalted butter at room temperature

1 cup sugar

1 cup brown sugar

1 cup pumpkin puree

1 egg

1 tsp vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking soda

2 tsp pumpkin pie spice

1/2 tsp salt

1 1/2 cups oats

1 1/2 to 2 cups semi-sweet chocolate chips

Preparation

Preheat oven to 350.

In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add pumpkin, egg, and vanilla extract and beat until combined.

Add dry ingredient mixture to pumpkin mixture in two to three batches and mix until all ingredients are combined. Add oats and chocolate chips and mix until combined.

Drop cookie dough by the heaping tablespoon onto a baking sheet lined with parchment. Bake cookies 12 to 15 minutes until edges are lightly browned. Cool on baking sheets for a few minutes and remove to wire racks to finish cooling.